No-Boil Microwave Peperoncino-Style Pasta

Prepare a Ziploc container.

Add the water, salt, olive oil, and thinly sliced garlic to the container, and stir until the salt is fully dissolved.

Break 100g of spaghetti in half, add it in two portions crossed over each other, and set the lid on top slightly ajar.

With the lid still ajar, microwave at 500W for about 5 minutes.

Shred 40g of pre-cooked chicken breast.

Cut 40g of komatsuna into 3-4 cm lengths.

Drain off any excess water from the heated pasta and separate any noodles that have stuck together.

Add the sliced red chili pepper, komatsuna, and sliced chicken breast in that order.

Set the lid on top slightly ajar again and microwave at 500W for about 2 minutes.

Add 1 teaspoon of olive oil and stir everything together well.

Serve in a bowl, sprinkle with Parmesan cheese and black pepper, and it's done.